From hundreds to thousands to tens of thousands, Freaknik grew, but during its first decade, almost all white Atlantans—and many black Atlantans over the age of 40—were oblivious. Then came Freaknik 1993.

More Inside

Where Iberian Pig takes its inspiration from all of Spain, Cooks & Soldiers focuses on the Basque region, which gained an international profile during the craze over molecular gastronomy and its first exponent, Ferran Adrià of elBulli.

More Inside

Southbound magazine, the newest ancillary title from the publishers of Atlanta magazine, showcases the top travel destinations in the Southeast. We visit idyllic small towns and exciting cities in search of outstanding vacation opportunities.Inside Southbound

Custom Publication

Georgia offers diverse places to see and things to do, from the mountains in North Georgia to the coasts of Savannah and The Golden Isles. Take a tour in your own backyard and visit all that our great state has to offer. Begin your tour

Dining in has its advantages: You can wear what you want, eat when you want, and drink as much as you like. To craft the perfect dinner party but skip dirtying the kitchen, look to these seven purveyors for the best meat, cheese, pasta, wine, and dessert.

More Inside

March 2015: The 90s

The 1990s were perhaps our city’s most transformative decade. A guide through the years, including Georgia’s changing politics, Bill Campbell, CNN’s groundbreaking war coverage, the Braves’ miracle season, Freaknik, and more.

Chef Zeb Stevenson revamps menu, concept

Starting today, Inman Park restaurant Parish Foods & Goods will be called the Brasserie and Neighborhood Café at Parish. Under the leadership of executive chef Zeb Stevenson, Parish has revamped its focus, redecorated its dining room, and redesigned the menus to be “more appropriate for the neighborhood, the building itself, and the demand.”

The changes have been rumored for months, dating back to Stevenson’s start at the restaurant last November. Originally Parish was a New Orleans-themed spot, but by the time Stevenson joined, it had become New American. “It was struggling for identity,” he says. “It needed a push in one direction, needed someone with a vision.”

Why, then, did Stevenson wait nine months to make major changes? “I like doing things properly as much as possible. [Waiting] gave me time to observe and see what’s working and what’s not,” he says.

He decided a brasserie was the way to go because “a brasserie is a place where you go to get delicious, unpretentious, well-crafted food.” He’s focusing on making the restaurant market-driven and enhancing the quality of ingredients used, while infusing his personality into typical brasserie fare.

“For example, we have a corned duck leg that I’m really fond of. In the brasserie world, it would be duck confit. [Instead], we braise it, soak it in corned beef brine, and serve it with potatoes, cabbage, toasted hazelnuts, and horseradish gel.”

Other items on the new dinner menu include goat cheese and beet jam on toast; sourdough gnocchi with porcini, crimini, kale pesto, and candied lemon; black truffle grilled cheese; and grilled trout with Swiss chard, shitake, and orange. Stevenson also reinstated the raw bar with oysters, shrimp cocktail, and Hamachi crudo.

“We’re having a lot of fun,” Stevenson says. “I never have the same menu for more than a handful of days.”

No head bartender has been named since Arianne Fielder left in April, but Stevenson has been collaborating with the bar staff to create new cocktails that focus on seasonal ingredients. The Chef’s Happy Place drink is made with St. George gin, dry vermouth, and brine from his pickled vegetables.

Stevenson also worked with Concentrics Restaurants partner Todd Rushing to redesign the wine list. Expect a larger proportion of Old World wine varietals. The beer offerings are all local with one exception: Old Milwaukee Tall Boy, simply because it’s what Stevenson grew up drinking.

Fewer changes have been made to the Café (formerly the Market) and the brunch menus. “The Market [Café] is a neighborhood favorite. Brunch works. Let’s just make them better,” Stevenson says.

He is, however, looking to sell more artisanal food items made by local vendors for at the Cafe. Each item “has to have low food miles on it,” he explains.

Located along the Atlanta BeltLine, the Brasserie at Parish is intended to be a neighborhood spot, and its interior has been redesigned to reflect as much. The team has added banquettes and low marble tables, removed the giant nude statue (which can now be found at Painted Pin), and “repositioned things to bring texture and depth, comfort and hominess to the room,” Stevenson says.